Blueberry Rhubarb Scones
From Skruzel 12 years ago
- 30 min to make
- Serves 8
These scones are delicious right out of the oven or reheated later on and cooking them made my house smell wonderful!
Ingredients
- 1-2 stalks rhubarb, diced shopping list
- 1/4 cup plus 1 Tbs sugar shopping list
- 2 cups unbleached all-purpose flour shopping list
- 3/4 tsp baking powder shopping list
- 1/8 tsp salt shopping list
- 3/4 cup fresh or frozen blueberries (keep chilled if using fresh berries) shopping list
- 6 Tbs chilled butter, cut into pieces shopping list
- 3/4 cups whole milk shopping list
- 1/2 tsp vanilla extract shopping list
- 1 egg yolk shopping list
- cinnamon sugar for sprinkling the tops shopping list
How to make it
- Preheat over to 400 F
- Dice rhubard, add 1 tbs sugar and set aside
- In a large bowl, mix flour, baking powder, and salt
- Cut in butter to dry mixture
- Carefully mix in rhubarb and blueberries
- Add milk and mix until a loose dough forms (add a few more tbs flour if the dough is too sticky)
- turn onto floured surface and gently pat into a circle about 1/2 in thick
- Cut into 6-8 slices ( a pizza cutter would work great here)
- place on cast iron skillet or baking sheet
- Mix egg yolk with 1 tbs water and whisk. Brush the scones with the egg wash.
- Sprinkle with cinnamon sugar
- Bake at 400 F for 20- 25 minutes, until golden brown
- Enjoy!
People Who Like This Dish 7
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